HOME        |        ABOUT        |        COPYRIGHT        |        CONTACT        |        MY OTHER BLOG        |         EVENTS        

Tuesday, May 24, 2011

Authentic Andhra ~ Dhibba Rotte

The word dhibba is used in reference to the thickness of these rottes and literally means dense. Dhi pronounced as 'thi' in the word 'this'. 'Ro' as in rose and 'tte' as in 'tay' with a stress on 't'.

My day 2 post related to "Andhra" region special is going to be dhibba rottes, a breakfast item unique to the region. Though idli batter is used to make this rottes, they are in no way related to idlies. These rottes have a crispy exterior and soft interior. When cut into wedges, they appear like cake slices and one can get addictive to these rottes because of their taste and texture. Serve them with some yummy chutney and see these delicious wedges disappear in no time. J

Ingredients:
1 cup urad dal
2 cups idli rava or 1 cup idli rava + 1 cup rice rava (biyyapu rava) or 2 cups idli rice
Salt to taste
1 Tbsp cumin seeds
Oil to shallow fry

Preparation:
* Soak urad dal and rava / idli rice separately for at least 3 hours.
* If using idli rice, grind urad dal and idli rice together until very smooth, adding only as much water as needed. The batter should be very thick like idli batter. If using rava, then grind urad dal adding little water very finely. Drain all the water from the rava and add it to the urad dal and run the grinder / blender for a couple of minutes to mix them together.
* Remove the batter, add salt and let it ferment overnight in a warm place.

Method:
Add cumin seeds to the fermented batter. Heat 1 - 2 Tbsp of oil in a kadai (banali) or any thick bottomed deep vessel and pour about 2 cups of the batter into it. Cover and cook on low flame until the bottom side turns golden brown, about 15 minutes. Flip it and cook for a few minutes more until the other side cooks too.
Remove, slice into wedges and serve with chutney. 



Note:
1. Basically, the batter used to prepare dhibba rottes is idli batter and so, freshly fermented / leftover idli batter can be used to make this rottes. You can spice up by adding minced green chillies.
2. Some use fresh batter instead of fermented one. We usually go with fermented batter and I have heard that rottes made with fermented batter tastes better.
3. I used about 2 cups of batter to make each rotte. You can fill half of the kadai with the batter and cook.
4. Don't ever rush to cook these rottes. They are ought to be done slowly, to cook thoroughly. 
5. My SILs use idl rava and rice ravas for a crispy rotte while I use the idli rice.


Check out the other marathoners doing BM#5 along with me. 
Curry in a hurry under 30 min: Aarthi, Divya, Jayashree , Kaveri, Pavani,
Seven Days of Indian Sweets: Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials: Harini, Me , PJ and Vaishali
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli

35 comments:

Priya said...

Woww fantastic Dhibba rotte, soo crispy, thanks for sharing Suma,will try out soon..Truly super tempting..

harini-jaya said...

I also make dhibba rotte using the idli batter but I make it not so thick (We like the crunchy exterior rather than the softer ones:) )

Smitha said...

my grandmom used to make it often!...I make it too just not soo thick...I love crunchy sides!!
now I want to eat one lol!!

Kalyani said...

wow my fav breakfast ..... love this with mango pickle ........ lovely delicious pictures.... happy to follow u.....

Priya (Yallapantula) Mitharwal said...

Absolutely loved it. It has been ages since I had it. I so want to visit you now and eat it. Hey, do you make "dukka rotti", the one with split black minapa pappu". It is usually a bit coarse and made very spicy. I love that too. I have to get recipe from mom :)

Sobha Shyam said...

looks fabulous..crispy outer part and inside it looks so soft..nice one!!

Umm Mymoonah said...

Very unique, got an new breakfast idea from you. Yummy!

Sukanya Ramkumar said...

This sounds new to me... Very nice to see such traditional recipes like this. Looks awesome... YUM!

Shanavi said...

very authentic and the outcome is just gorgeous..love the crust..Super

sushma said...

My mom used to make this, miss that!

vaishali sabnani said...

absolutely stunning...new rec for me...looks too good..lot of treasure ...stored with u:)

Krithi's Kitchen said...

New to me but very interesting! Surely gonna try this..
http://krithiskitchen.blogspot.com
Event: Serve It-Chilled

Srivalli said...

though I have heard about this so much, never have seen how it looks Suma, simply great..

Pavani said...

Dibba rotte looks perfect Suma.. We make it without fermenting the batter, so we make this the night we grind the batter and nexr day morning it'll be idlis. I had posted this as Andhra cake years ago. You have tempted me to make it. Thanks for the post.

purabi naha said...

I have tasted something similar to this in a Maharashtrian home, but I like this recipe for its simplicity. Have a nice day!

Deepthidigvijay said...

hmmmm.....i'm lost in nostalgia......
remembering my childhood day's.......that was yummy post!!!!!!

SravsCulinaryConcepts said...

delicious and wonderful breakfast !!

SouthIndianHome said...

WOnderful authentic recipe.Looks delicious
South Indian Recipes

Ms.Chitchat said...

New to me, would love to try,looks tasty.

Apu said...

Yumm!! Love how crispy you got the exterior!!

Aarthi said...

Bookmarked..will try today or tmw

kaveri said...

Have heard of Dhibba Rotti...now found out how to make it...Looks so cake like...Have some idli batter will try immediately and let you know..

Divya.M said...

lovely dish...delicious pics..yummy with the chutney..

Kurinji said...

Very interesting recipe. Thanks for sharing. Bookmarked:-)
Kurinjikathambam

Mélange said...

Completely novice to the recipe.But such a stunning make.That too almost like Idli batter.I love to try this soon..Nice clicks !

Prathibha said...

I have been planning 2 post this 4m such a long time..I like dis,but I prefer this wid idli rawa than the idli rice..:)
and to ur question...My mother tongue is telugu but our cooking style is completely karnataka..and as I spent most of my childhood even Andhra touch is der..so basically I am a mix of Andhra n karnataka dear..:)
Those mosaru kodubale are our community special...give a try and take my words...you would be really happy wid d result..:)

Jayashree said...

Very new to me.....I just ground idli batter last night.....will try it out for bkfast tomorrow and let you know how it turns out.

Gayathri Kumar said...

Very inviting rotte..

Nupur said...

Suma- that's fantastic- it looks so tempting. Thanks for introducing us to new regional delights!

Vardhini said...

On the menu when I next make batter. Looks good.

Vardhini
VardhinisKitchen

Jayashree said...

Made it for breakfast, Suma...and really liked how it looked and tasted.

jayasree said...

My grandma makesa similar one using idli batter in a seasoning ladle and is called karandi appam. I loved your version and it looks like a sponge cake.

Hari Chandana said...

Traditional andhra recipe.. looks gr8 !!
Indian Cuisine

Hari Chandana said...

Traditional andhra recipe.. looks gr8 !!
Indian Cuisine

Chitra said...

wow, its very nice. new to me. sure will try sometime. bookmarked..